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The Oakroom Restaurant Review: The elegant Seelbach is one of the city’s grand hotels. It opened in 1905 and has hosted the famous and the infamous, from The Duchess of York to Al Capone. F. Scott Fitzgerald stayed here and the Seelbach is mentioned by name in his signature novel, “The Great Gatsby.” The hotel’s original billiards room, paneled in dark oak, has for decades been one of Louisville’s finest restaurants, featuring professional service and a notable wine cellar. Executive chef Patrick Roney easily lives up to the standards set by the surroundings. Sourcing local ingredients whenever possible, his menu changes with the seasons. Among the first course dishes are shrimp and grits using wild white prawns and Weisenberger Mills citrus grits, Sheltowee Farm wild mushroom fume and a ham-and-cheese plate featuring selections from Kentucky and Southern Indiana producers. Roney has a deft touch with game, so don’t miss the “Kentucky fried” rabbit when it appears on the menu. Rack of lamb is given a Southern accent with elderberry jus. End a rich meal with the light crème brûlée served with one of the hotel’s privately selected bourbons. For a special dinner, indulge in one of the multi-course tasting menus (three to seven courses available) that pair each dish with a carefully selected wine.